Monday, January 18, 2010

persimmon

A great friend of mine e-mailed me a recipe for persimmon cookies. The next thing I knew I was on a hunt for persimmons. To tell you the truth, I had no idea what a persimmon even looked like. Honestly. The recipe calls for a cup of persimmon pulp. Three persimmons ($1.50 each!) yielded a little less than a cup. It took them about a week to ripen, although I did read that if you want them to ripen quickly you can pop them into the freezer for about 24 hours. Persimmon Cookies:

1/2 cup butter::1 cup sugar::1 egg::1 tsp baking soda::1 cup persimmon pulp::2 cups flour::1/2 tsp each cloves, nutmeg and cinnamon. Cream butter, sugar, egg. Add baking soda and pulp. Stir in flour and spices. Add 1 cup nuts and raisins (optional) Bake 350˚ for 15-20 minutes.Half of us thought they were great. More of a spice cookie, if you know what I mean, with a cake like consistency. I think the best thing is that I found out what a persimmon was!

46 comments:

Here in the Central Valley of CA people have persimmons that they don't know what to do with. Some just rot on the trees. My family likes persimmon cookies. In fact, when my daughter moved to Denver, she begged me to make some cookies and mail them to her. Of course, I did. I even sent her some persimmons so she could make her own cookies for her friends, since they didn't know what a persimmon was either. It interesting to find out how food differs in various places in the US.

I've never cooked (or even eaten) with persimmons. That's interesting that they will ripen in the freezer. They sound yummy, probably because of the spices. Could you taste the persimmon at all? what does it actually taste like?

We lived in a rental house with a persimmon tree. When they are ripe, they are uber sweet and make great treats or alone. However, I think persimmons are like okra. You either love them or you absolutely don't.

In my part of the world persimmons are plentiful in season (not currently). They are having a bit of a renaissance I think, like the quince. I prefer to eat them just as a fruit, when they are just softening, and juicy. Sliced with a piece of tasty cheese is divine. I would call them a cross between a peach and an apple flavour-wise. Cut them in half across the middle and they look beautiful - like a star.

thanks so much for posting this recipe! i live in central italy and am surrounded by persimmon trees. nobody seems to like them here, so i am left to eat loads and loads on my own. although i love them in their fruit form, i was wondering if i could find some other use, besides jam. so thanks! i will try these later this year when they're ripe :)

Like the first commenter on this post, I'm originally from the Central Valley, and there are tons and tons of persimmons there!! The house I grew up in (where my parents still live) has a couple of persimmon trees outside it...my dad would often pick a bunch and leave them for free in the front yard. Aside from being delicious in cookies, they're also great on their own once they've ripened. And they are a fantastic source of vitamin A!!

I made my first batch of persimmon cookies this year! Being a midwest transplant to northern California, persimmons are a new found treasure! I thought the same thing, 'cake like', reminded me of an applesauce cookie.

I have an inherited persimmon cookie recipe! My grandma used to make it all the time in California and I loved them! I've made them only once myself but look forward to doing it again since it brings back so many good memories as well as just being really good cookies! Hope they make you smile too.

The first time that I heard about persimmons was when I read about them in a book - it was something about a girl trying to eat one that wasn't ripe and nearly dying from the sourness... That memory has discouraged me from tasting persimmons. :)

Oh my those do look yummy! Persimmons are a beautiful fruit and I have them on my short list to try out when they are in season. Now I can add 'make cookies' to the list!;DP.S.I fell in love with the word 'persimmon' when I first heard Daffy Duck use it in his famous expression, "Thanks for the sour persimmons, cousin."

Another California Central Valley person here. My theeeery about persimmons is that some people perceive their flavor and others do not. I do not. But those who love them really, really love them--apparently, they have some sort of cinnamony flavor thing going on. But seriously, there's a whole contingent of us who just seem not to taste them--they taste like nothing at all to me. Sweet, yeah, but no flavor outline whatsoever.

That being said, there is nothing prettier than a persimmon tree in the fall--they drop all their leaves, and they're just these elegant branches with gorgeous orange globes hanging from them. So very beautiful.

you saved my day! my husband bought four persimmons the other day although i had warned him that i wouldn't join in eating them. i grew up in brazil and they grow in many gardens. i never liked them. now there are three of them ripening and ripening and ripening in our pantry. now i know what to do with them instead of throwing them to the compost heap! thanks!

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.2. Preheat oven to 350 degrees.3. Sift the first 5 dry ingredients in a large mixing bowl.4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

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